Ingredients for Fried tofu fritter (Ganmodoki)
- Tofu --- 800g
- Carrot 100g
- Yum potato 60g
- Shiitake 60g
- Kelp --- 60g
- Egg --- 1
- Suger --- 1 pinch
- Salt --- 1 pinch
- Ginger 60g (for sauce)
use the kelp from after you made the kelp soup stock.
1. Drain water from tofu
This is a necessary process when you cooking tofu. Put a weight on the tofu 30 minutes and push out the water in the tofu.
2. Cut vegetables
Shred carrots, kelp and shiitake mushrooms.
Grate the yam potato with a grater that is as fine as possible.
3. Make tofu paste
Use a food processor or strainer to paste all the tofu you prepare.
Add eggs and yam potato to the pasty tofu.
Mix tofu paste, egg and yam potato well.
4. Mix tofu paste and vegetables
After Mix tofu paste and vegetables well, Split up the tofu paste into palm-sized balls and gently press down to flatten them slightly.
* Thickness 2 cm, diameter 4 cm
5. Deep frying tofu with oil
About 7 minutes with 170 degree oil.
Fry in oil until both sides are golden brown.
Add grated ginger to soy sauce, dip Ganmodoki into this soy sauce and enjoy while the Ganmodoki is hot.